Ragú z divočáka

Ingredients

• 2 pounds wild boar meat
• 2 medium onions
• 2 medium carrots
• 1 cup red wine
• 2 leaves bay leaves
• 1 teaspoon salt
• 1 teaspoon black pepper
• 4 cloves garlic
• 2 tablespoons olive oil
• 2 cups beef broth
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 8 ounces mushrooms
• 2 tablespoons flour

Instructions

1. 1

   Cut the wild boar meat into 1-inch cubes and season with salt and black pepper.

2. 2

   Peel and finely chop the onions and garlic.

3. 3

   Peel and slice the carrots into thin rounds.

4. 4

   Clean and slice the mushrooms.

5. 5

   In a large pot or Dutch oven, heat the olive oil over medium-high heat.

6. 6

   Add the wild boar meat to the pot in batches, browning it on all sides for about 5-7 minutes per batch. Remove and set aside.

7. 7

   In the same pot, add the onions and garlic, cooking until softened and translucent, about 5 minutes.

8. 8

   Add the carrots and mushrooms to the pot, stirring for another 5 minutes.

9. 9

   Sprinkle the flour over the vegetables, stirring to coat for about 1 minute.

10. 10

    Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes.

11. 11

    Return the browned wild boar to the pot, followed by the beef broth, bay leaves, thyme, and rosemary.

12. 12

    Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for 2 to 2.5 hours, stirring occasionally.

13. 13

    Check for seasoning and adjust with more salt and pepper if needed.

14. 14

    Remove the bay leaves before serving.

15. 15

    Serve hot with crusty bread or over a bed of polenta.